Special Equipment

23-centimeter metal pie tin

Instructions

01
Prepare the grill for direct cooking over medium heat (180° to 230°C).

02
Brush the cooking grates clean. Grill the bell pepper over direct medium heat, with the lid closed, until the skin is evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Place the pepper in a bowl and cover with plastic wrap. Let stand for 10 to 15 minutes. Remove the pepper from the bowl and peel away the charred skin. Cut off the top and discard the seeds. Coarsely chop the pepper and put it in a food processor. Add the remaining sauce ingredients and process until smooth. Pour into a small serving bowl, cover, and refrigerate until ready to serve.

03
In a medium skillet over medium heat on the stove, melt the butter. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Transfer to a medium bowl and allow to cool until tepid, stirring occasionally. In a small bowl whisk the eggs and cream together and stir it into the butter-onion mixture. Add the remaining filling ingredients and mix thoroughly.

04
Line a 23-centimeter metal pie tin with the crust. Pour the filling into the crust. Grill over direct medium heat, with the lid closed, until the edges of the crust and the filling begin to turn golden brown, about 15 minutes. Decrease the temperature of the grill to low heat (120º to 180ºC) and continue cooking the quiche over direct low heat, with the lid closed, until the filling is no longer wet in the center, about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve warm with the sauce.

Ingredients

Instructions

the Ingredients

Sauce

1
large red bell pepper

120 milliliters
mayonnaise

3 tablespoons
crushed walnuts

2 teaspoons
tomato paste

1 teaspoon
minced garlic

¼ teaspoon
kosher salt

¼ teaspoon
freshly ground black pepper

Filling

55 grams
(½ stick) unsalted butter

100 grams
finely chopped red onion

3
large eggs

180 milliliters
heavy whipping cream

150 grams
shredded Swiss, Jarlsberg, or Gruyère cheese

3 tablespoons
finely chopped fresh chives

¼ teaspoon
hot pepper sauce

¼ teaspoon
kosher salt

¼ teaspoon
freshly ground black pepper

1
refrigerated pie crust for a 23-centimeter pie

Special Equipment

23-centimeter metal pie tin

Instructions

01
Prepare the grill for direct cooking over medium heat (180° to 230°C).

02
Brush the cooking grates clean. Grill the bell pepper over direct medium heat, with the lid closed, until the skin is evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Place the pepper in a bowl and cover with plastic wrap. Let stand for 10 to 15 minutes. Remove the pepper from the bowl and peel away the charred skin. Cut off the top and discard the seeds. Coarsely chop the pepper and put it in a food processor. Add the remaining sauce ingredients and process until smooth. Pour into a small serving bowl, cover, and refrigerate until ready to serve.

03
In a medium skillet over medium heat on the stove, melt the butter. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Transfer to a medium bowl and allow to cool until tepid, stirring occasionally. In a small bowl whisk the eggs and cream together and stir it into the butter-onion mixture. Add the remaining filling ingredients and mix thoroughly.

04
Line a 23-centimeter metal pie tin with the crust. Pour the filling into the crust. Grill over direct medium heat, with the lid closed, until the edges of the crust and the filling begin to turn golden brown, about 15 minutes. Decrease the temperature of the grill to low heat (120º to 180ºC) and continue cooking the quiche over direct low heat, with the lid closed, until the filling is no longer wet in the center, about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve warm with the sauce.